You know what’s so great about muffins? Well, apart from the flavour, the simplicity and the fact that their existence allows you to eat cake for breakfast, the best thing is that they don’t have to look pretty. As much as I love a delicate cupcake, sometimes you need to just grab something and get stuck into it. For some reason today I was thinking about blueberries and cake. A muffin seemed the obvious choice. But being in the mood for something a little bit different, I decided that the addition of some lemon would be even more satisfying. It was in fact, extremely satisfying. So much so that one was not enough!
Makes a dozen muffins. 15 mins prep and 25 mins cooking time.
INGREDIENTS & INSTRUCTIONS
- 2 ¼ cups self raising flour
- 90g unsalted butter, at room temperature and chopped
- ¾ cup firmly packed brown sugar
- 125g blueberries
- finely grated zest of two lemons
- 1 cup of milk
- 2 eggs, lightly beaten
Preheat oven to 180°C (160°C fan forced). Grease or line with paper cases, a 12 cup muffin tray. In a large bowl, rub together the flour and butter with your fingertips until it resembles fine breadcrumbs. Add the sugar and stir through.
Make a well in the centre of the dry ingredients and add half the blueberries, zest, milk and eggs. Stir with a spatula until just combined then add the other half of the ingredients and stir until combined. Then spoon the mixture into the muffin tray and pop into the oven for around 20 minutes, or until a skewer stuck in the middle comes out clean.
Leave them to stand in the tray for 5 mins before turning out onto a wire rack to cool completely. Just make sure you eat one while it’s still warm – it doesn’t get much better than that!